Curried Chick Peas and Tomatoes

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Curried Chick Peas and Tomatoes

If you prefer a very mild curry, reduce or omit the cayenne.

 

1 onion (8 oz.), peeled and chopped

1 TB minced fresh ginger

2 cloves garlic, peeled and minced

1 TB vegetable oil

1 TB curry powder

1 tsp. cumin seeds

1/2 tsp. mustard seeds

1/4 tsp. cayenne pepper

2 cans (15-1/2 oz. ea.) chick peas/garbanzos, rinsed and drained

1 can (14-1/2 oz.) diced tomatoes, undrained

Salt

About 1 cup plain nonfat yogurt

 

In a 10 to 12 inch frying pan over medium high heat, stir onion, ginger, and

garlic in oil

until onion just begins to brown, 5 to 8 minutes.

 

Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until

fragrant,

about 30 seconds.

 

Add chick peas/garbanzos and tomatoes, including juice.

 

Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to

blend flavors,

about 5 minutes. If mixture is thicker than desired, stir in a little water

to thin.

 

Add salt to taste. Spoon into serving dishes.

 

Serve with yogurt on the side.

 

Yield: 4 servings.

 

Nutrition Information:

Per serving = calories 264 (26% from fat), fat 7.7 g (sat 0.7 g), protein 13

g,

cholesterol 1.1 mg, slodium 457 mg, fiber 8.2 g, carbs 37 g.

 

Recipe from: Sunset Magazine, 2002.